Epicatechin gallate, a component of green tea, reduces halotolerance in Staphylococcus aureus.
Int J Food Microbiol
; 111(3): 276-9, 2006 Oct 01.
Article
en En
| MEDLINE
| ID: mdl-16839636
ABSTRACT
Staphylococcus aureus grows in the presence of high-salt concentrations. The green tea polyphenolic compound epicatechin gallate (ECg) extended the staphylococcal lag phase to values greater than 6 h in the presence of NaCl, KCl and LiCl; this effect was not observed with epicatechin. Osmoprotectants glycine betaine and l-proline were unable to relieve the effect of ECg on halotolerance. The capacity of ECg to suppress staphylococcal growth in the presence of salt suggests that this molecule could be used to aid the preservation of salt-containing foods.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Staphylococcus aureus
/
Catequina
/
Conservación de Alimentos
/
Conservantes de Alimentos
Límite:
Humans
Idioma:
En
Revista:
Int J Food Microbiol
Asunto de la revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Año:
2006
Tipo del documento:
Article
País de afiliación:
Reino Unido